So, I already tried this beauties
Im growing Roma II beans (thanks to @Tormato ) and Calima beans too..

Two questions
1) The bummer it's that they loose color when heated, how it's your favorite way to eat/cook it whitout changing color?

2) Anyone knows if the Red Swan Beans also change colors when heated?

Thanks!!!

I have a number of them this year:
Several different beans I'm adding to the creole dish at the end, with the pre-cooked meat, like adding the shrimp to jambalaya at the end, to avoid overcooking. by pepperhead212, on Flickr

And those long red Thai beans keep their dark red colors when cooked, along with the long red noodle beans. Here's a photo showing maybe 3 of them in a bowl of the cooked stuff, showing how dark they stay:
Finished Creole type dish, with beans, okra, sausage, and parboiled rice. by pepperhead212, on Flickr

The Red Swan beans do lose most of their color when cooked. Good flavor though.